OUR STORE IS CLOSED ON ANZAC DAY: THURSDAY 25 APRIL

Close Notification

Your cart does not contain any items

Engineering and Food for the 21st Century

Jorge Welti-Chanes Jose Miguel Aguilera

$126

Paperback

Not in-store but you can order this
How long will it take?

QTY:

English
CRC Press
25 February 2020
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.

Edited by:   ,
Imprint:   CRC Press
Country of Publication:   United Kingdom
Dimensions:   Height: 234mm,  Width: 156mm, 
Weight:   1.564kg
ISBN:   9780367396251
ISBN 10:   0367396254
Pages:   1104
Publication Date:  
Audience:   College/higher education ,  Professional and scholarly ,  Primary ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera

See Also